Recipe by: Crys Vaughn @CrysKitchen
BASIC CORNBREAD RECIPE
5 tablespoons unsalted butter, plus more for the paN
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (be sure to shake before measuring)
2 large eggs
CORNBREAD DRESSING RECIPE
Cornbread 9x9 inch pan (cooked the night before)
3 pieces of toast crumbled
1 cup onions diced (about half of a large onion)
1 cup of celery diced (about 3 stalks)
1 cup of green and red bell peppers diced
1 cooked chicken breast or cooked chicken thighs shredded (no skin no bones)
2 eggs (beaten)
3-4 cups of chicken or turkey broth
1 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon black pepper
Now Let's Cook
NOTE: Make Cornbread at least 1 day in advance
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool, cover and store until ready to use.
Preheat oven to 350 degrees F
Crumble day old cornbread and toast into a large bowl. Set aside.
In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
Add the sautéed veggies into the cornbread mixture.
Add shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. (Add enough to make everything thick and a little soupy.)
Stir in poultry seasoning, sage, and black pepper.
Give it a taste and add more seasonings and taste before adding the eggs
NOTE: It should taste exactly how you want your dressing to taste.
Mix in the eggs.
Pour into a buttered 9 X 13 casserole pan.
Bake for 45 minutes or until set.
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